About the vegan honey-mustard recipe
This roasted veggie and grain salad is perfect for fall and winter, but if you switch up the vegetables, you can eat it all year long. The star of the dish? A tangy, sweet maple mustard dressing that doubles as a salad dressing or dipping sauce.
Why This Dressing?
Traditional honey mustard isn’t vegan, but this version swaps honey for maple syrup, making it 100% plant-based. It’s easy to make, keeps well in the fridge for over a week, and pairs with everything.
Ingredients
- Dijon mustard (or yellow mustard for a milder taste)
- Maple syrup (or agave, vegan honey alternative, or any liquid sweetener, even honey if you are not vegan)
- Rice vinegar (or white wine vinegar—any mild vinegar works)
- Extra virgin olive oil (or water for an oil-free version)
- Salt and freshly ground black pepper
How to Make the Maple Mustard Dressing
- Mix mustard and vinegar in a bowl.
- Stir in maple syrup and olive oil until combined.
- Season with salt and pepper. Adjust to taste.
How to Use This Dressing
- Drizzle over roasted vegetables or salads.
- Use as a dip for veggies or vegan nuggets.
- Spread on burgers or sandwiches.
Best Greens for Fall & Winter Salads
Kale and red cabbage work well because they hold up to warm grains and roasted veggies without wilting too much.
Roasting Vegetables Perfectly
- Cut veggies into uniform sizes for even roasting.
- If using vegetables with different cooking times (e.g., potatoes and asparagus), roast them on separate baking sheets. I like to use quarter pan sheets.
- Check for doneness and remove veggies as needed.
Storage Tips
- The dressing can be doubled or tripled.
- Store in an airtight container in the fridge (it doesn’t freeze well).
Variations
- Swap farro for quinoa or brown rice.
- Use butternut squash, delicata squash, or your favorite roasted veggies.
- Top with hazelnuts, walnuts, pecans, or almonds. Or even with a savory granola.
- Add your favorite legume like lentils or chickpeas
- Not vegan: add rotisserie chicken chopped or shredded.
How to Make This Salad Even Easier
This salad is already simple, but here are a few shortcuts to make it even faster:
1. Use Pre-Chopped Vegetables
Save time by buying pre-cut veggies from the grocery store. Many stores offer pre-diced sweet potatoes, butternut squash, or even a mix of root vegetables ready to roast.
2. Go for Frozen
Frozen vegetables work just as well! Trader Joe’s and other stores carry pre-roasted frozen sweet potatoes, butternut squash, and even cooked grains like quinoa and brown rice. Just heat and toss them into the salad.
3. Batch Cook Grains
Cook a big batch of farro, quinoa, or brown rice ahead of time and store it in the fridge or freezer. That way, you can assemble the salad in minutes.
4. Swap Nuts Based on What You Have
No hazelnuts? No problem! Use whatever nuts or seeds you have—walnuts, pecans, almonds, pine nuts, or even pumpkin seeds for a crunch.
5. Eat It Warm
If cold salads aren’t your thing in the cooler months, serve this one warm! The roasted veggies and grains make it hearty and satisfying even on chilly days.
With these shortcuts, you can whip up this delicious salad quickly. Enjoy it with minimal effort and maximum flavor!
Roasted Veggies and Grains with Maple Mustard Dressing
Equipment
- Small bowl
- Salad bowl
Ingredients
For the Dressing
- 1 tbsp Dijon mustard or whole grain mustard for extra texture
- 2 tbsp maple syrup or agave nectar
- 2 tbsp rice vinegar or white wine vinegar
- 4 tbsp extra virgin olive oil or water for an oil-free option
- Salt and pepper to taste
For the Grains
- 1 cup uncooked farro or substitute with rice, quinoa, or another grain
- 3 cups water
- Pinch of salt
For the Roasted Vegetables
- 1 tbsp neutral oil I use avocado oil
- 2 ½ cups diced sweet potatoes
- 1 medium red onion sliced
For the Salad
- 4 handfuls of greens or thinly sliced purple cabbage
- ¼ cup hazelnuts roasted and roughly chopped
Instructions
Roasting the Vegetables
- Preheat the oven to 400ºF.
- Spread diced sweet potatoes and sliced onion on a baking sheet.
- Drizzle with oil, season with salt and pepper, and arrange in a single layer.
- Roast for 35-40 minutes until golden and tender.
Cooking the Grains
- In a pot, bring 3 cups of water to a boil.
- Add farro and a pinch of salt. Cook for 15-20 minutes or until tender.
- Drain any excess water and set aside.
Making the Dressing
- In a small bowl, whisk together Dijon mustard, maple syrup, vinegar, and olive oil.
- Season with salt and pepper to taste. Adjust if needed.
Assembling the Salad
- Start with a bed of greens or cabbage in a serving dish.
- Layer cooked farro on top, followed by the roasted vegetables.
- Sprinkle with chopped hazelnuts.
- Drizzle with the maple mustard dressing and toss gently to combine.
Notes
Whole-grain mustard adds a great texture if you prefer a grainy dressing.
Swap hazelnuts for walnuts, pecans, or almonds.
If using quinoa or rice instead of farro, adjust cooking times accordingly.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
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